Weekly Winner – Best Use of Leftover Turkey

Creamy SW Chicken SoupOK, I seriously meant to post this right after Thanksgiving as I actually made it the day after.  But, you know how things go this time of year.  So anyway, with all the extravagance and overindulgence of Thanksgiving, this soup made the perfect, cozy Friday dinner.

The recipe came from Cuisine at Home magazine and is for chicken, but hey, when life gives you an abundance of leftover turkey, you gotta make do.  Actually I think it was much richer and tastier due to the turkey than chicken would have been.  Either way, a great soup.  Definitely not for the faint of cream or the lactose intolerant among you!

Southwestern Cream of Chicken  (Uh, or… Turkey) Soup

Makes 8 cups


3 Tbsp unsalted butter

1 red bell pepper, seeded and diced

1 poblano chile, seeded and diced

½ cup diced onion

1 Tbsp minced garlic

1 tsp hot chili powder

1 tsp ground cumin

½ tsp ground coriander

6 Tbsp flour, divided

3 cups whole milk

1 cup beer

1 cup chicken broth

½ cup dry converted white rice

3 cups shredded pepper Jack cheese

2 cups shredded cooked chicken

Lime slices for serving


Melt butter in a large pot.  Stir in bell pepper, poblano, onion, garlic, chili powder, cumin and coriander.  Sweat mixture until peppers begin to soften, about 5 minutes.

Whisk in 3 Tbsp four to coat vegetables; cook 2 minutes.  Whisk in milk, beer, and broth until smooth.  Bring mixture to a simmer.  Stir in rice; simmer until tender, about 15 minutes.

Combine cheese with remaining 3 Tbsp flour in a resealable plastic bag; toss to coat.  Add cheese to soup a handful at a time, stirring to melt completely before adding the next handful.  Add chicken (or turkey) to heat through – 3 to 5 minutes.

Garnish each serving of soup with lime slice.

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